Fridge Door Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 481
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 62
- Dietary Fiber
- 12
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 20
- Sodium
- 467
- Total: 20 min
- Active: 20 min
Ingredients
3 to 4 cups (750 milliters to 1 liter) cooked grains, such as pasta, couscous, quinoa or wheat berries
2 cups (500 milliliters) chopped vegetables, such as cucumber, tomatoes, bell peppers or red onion
1 to 2 cups (250 to 500 milliliters) diced cured or pickled vegetables, such as sundried tomatoes, artichokes, olives or pickles
1 to 2 handfuls fresh fine herbs, such as basil, parsley or chives, roughly chopped
1 to 2 handfuls tender greens
1 cup (150 grams) crumbled or cubed cheese
Fridge Door Dressing, recipe follows
Extra-virgin olive oil or sundried tomato oil, for drizzling, optional
Fridge Door Dressing:
1/4 cup (60 milliliters) cider vinegar
1 lemon, juiced
1 1/2 teaspoon Dijon mustard
1/3 cup (85 milliliters) extra-virgin olive oil
1 to 2 tablespoons prepared pesto, olive tapenade or bomba, optional
1 to 2 tablespoons mayonnaise, optional
Kosher salt and freshly ground black pepper
Directions
- Add the cooked grains to a large bowl along with the chopped vegetables and cured or pickled veg. Stir through the herbs and tender greens and scatter with the cheese. Dress as desired, adding another drizzle of extra-virgin olive oil or even some sundried tomato oil, if needed.
- Serve immediately or transfer to a container and store in the fridge for up to 3 days.
Fridge Door Dressing:
- Whisk together the vinegar, lemon juice, mustard and oil in a medium bowl. Whisk in optional add-ins such as pesto, tapenade or bomba for extra flavor and/or mayonnaise for extra creaminess and season with salt and pepper.